Millionaire's Shortbread is a really yummy English cookie. Lately, I have been particularly missing London so I thought a British sweet might soothe some of my homesickness. This recipe is partly my own creation and partly from the supremely English cookbook by Peyton and Byrne. These turned out very well. My sister even declared them the best thing I have ever baked!
For the shortbread:
3 cups flour
1 tsp salt
3/4 cup sugar
1 1/2 cup cold butter, diced
300g butter, diced
75g golden syrup
397g sweetened condensed milk
250g good-quality plain chocolate
Preheat the oven to 325*F. Line a 9x13 in baking pan with parchment paper.
Sift the flour and salt together. Beat the butter and sugar on medium-high speed for 3-5mins until fluffy. Add the flour mixture and combine on low speed until a dough forms. Using parchment paper, press the dough into the baking pan. Chill in the freezer for 20min. Remove the top layer of parchment and bake for 5 min. Turn the oven down to 300*F and continue to bake for 15-20min, until lightly golden. Remove from oven and cool completely.
For the caramel layer, combine all ingredients in a small saucepan. Stir over a low heat until the butter melts. Simmer gently for 20mins until the mixture reaches 240*F. Pour over the cold shortbread in an even layer and leave to cool.
Heat the chocolate in a heatproof bowl set over a pan of gently simmering water. Once the chocolate has melted, stir in the butter until it melts. Pour over the caramel layer, spreading evenly with a palette knife. Leave to set and then cut into squares with a sharp knife. Wipe the knife after each cut to ensure clean cuts. They will keep in an airtight container for up to 5 days.
Caramel Recipe adapted from British Baking by Peyton & Byrne